Savory Ground Beef Wellington Bites with Herb Cream Sauce

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface until it's about 1/8 inch thick.

Cut the pastry into squares, approximately 4x4 inches in size. In a skillet over medium heat, melt 2 tablespoons of butter and add 1 cup of finely chopped mushrooms, cooking until they are browned and their moisture has evaporated.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.

Stir in 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and season with salt and pepper to taste.

Remove the skillet from heat and let the mixture cool slightly. Place a tablespoon of the beef mixture in the center of each pastry square.

Fold the corners of the pastry over the filling to create a pocket and seal the edges with a fork. Place the filled pastry bites on a baking sheet lined with parchment paper.

Brush the tops with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water. Bake in the preheated oven for 15-20 minutes, or until golden brown.

While the bites are baking, prepare the herb cream sauce by combining 1 cup of heavy cream, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh chives, and 1 teaspoon of lemon juice in a small saucepan over low heat.

Stir until warmed through and slightly thickened. Serve the Wellington bites warm, drizzled with the herb cream sauce and garnished with additional herbs if desired.